As you know, if you’ve been reading this blog, we recently celebrated Thanksgiving (read about it here) in an unconventional way. But yesterday, after reading in my forum about another magnificent sounding traditional Thanksgiving feast, we realized the error of our ways. I mean really, how can Thanksgiving be Thanksgiving without pumpkin pie?
We had everything required for making the pastry. We had eggs and sugar and spices. We looked into the cupboards to see if by a miracle we had any tinned pumpkin. No. Rats.
But there was a tin of evaporated skim milk that was just waiting to be made into pie. It seemed like a sign that we really had to continue on our pumpkin pie quest.
So late yesterday morning, we raced to the corner variety store and paid an absolute fortune for their last tin of pumpkin and last container of whipping cream so that we could have pumpkin pie after our dinner of chili con carne, steamed broccoli and cornbread.
As we were putting together the pumpkin mixture, we noted that the evaporated milk tin was quite old looking. And it had little bits of rust forming on top. It hadn’t popped though so we thought it should be okay. Luckily, we poured the milk into a measuring cup first instead of directly into the pumpkin and sugar. Yikes!!! I don’t know that I’ve ever seen curdled evaporated milk. Pretty funky stuff. And what a pong. Down the drain it went.
Now what? Goodness how sad (*cough*), we had to use a combination of 10% cream, water and powdered skim milk instead to make the pumpkin custard… with an emphasis on the cream and a token splash of water and powdered skim milk.
And you know what? That wonderful pie was worth every extra ounce of fat and every penny of the over-inflated price we paid!